Preparation:

• Wash and scrub potatoes thoroughly. Cut into thin slices (if potato is very big, cut in half before slicing). Smash, peel garlic clove and mince (or press through a garlic press). Heat Marqués de Valdueza olive oil in non-stick pan; add the sliced potatoes and the minced garlic. Cook at medium heat until the potatoes are soft. Stir once or twice, taking care not to break the slices too much. The potatoes should be thoroughly coated in oil. When cooked, take off the fire and let cool down for a couple of minutes.

• Break and beat the eggs, seasoning with salt and pepper to taste. Mix with the potatoes in a large bowl, to get the slices well coated in egg. If necessary stir with spatula or your hands (if they are clean and the mixture is not too hot.)

• Coat the bottom of the pan with Marqués de Valdueza olive oil and pour the egg and potato mixture into it. Smooth and pat the surface to get an uniform thickness. Cook for about five minutes.

• Place a dish of larger diameter than the pan upside down over it. Hold the dish down firmly while lifting with the other hand the pan and in a coordinated motion upturn it, to transfer the omelet to the dish. Now you have a golden cake on the dish.

• Recoat the pan with Marqués de Valdueza olive oil, and slide the egg and potato cake back into the pan, cooked surface uppermost. Cook at medium heat for another three minutes.

• Slide the omelet off the pan onto the serving dish. Slice in triangles or in cubes.

  Variations:
  You can add chopped rosemary to the egg mixture; caramelised onions; diced chorizo Serve with tomato sauce.

  It keeps well in the refrigerator. Cold tortilla is excellent on its own or with real mayonnaise.

Preparation:
• In a food mill, or with the flat of the blade of a knife (a food processor will make garlic bitter) process the garlic and a pinch of salt into a paste.
• Soak the bread in water, and press liquid out with your hands.
• Process the almonds in a food processor to a paste.
• add the squeezed bread and the garlic paste
• With the food processor running, drizzle the Marqués de Valdueza Extra Virgin
Olive Oil until it has ben totally absorbed and you have a smooth paste.

Store in the refrigerator several hours. Thin w/ iced water to desired consistency

Serve very cold, garnish with currants, or, if preferred, with peeled frozen grapes.

Optional Items:
Chopped Green Pepper
Croutons
Chopped Hard Boiled Egg



Preparation:
•Peel 8 vine ripened medium sized tomatoes (bring water to a boil in a saucepan, and briefly dip the tomatoes in it, after scoring them and cutting the stem bud out.)
•Peel a medium sized cucumber, cut into quarters lengthwise, and cut the seeds out.
•Cut a good sized green pepper into eight pieces, clean the seeds out and discard the stem and its crown.
•Smash the tomatoes, green peppers and cucumber in the food processor with half their volume of day old, soaked bread, for about a couple of minutes. Measure one cup of Marqués de Valdueza Extra prime Olive oil and dribble it through the feed-tube, with the processor running.
•Once the oil has been incorporated into the paste, add two or three cloves of chopped garlic through the feed tube, and let run for another 10 seconds. Pour the thick puree into a bowl, scrape the walls of the processor with a spatula to get it all.
•Taste the puree, add some Aged Sherry Vinegar, salt and ground cumin to taste. Pour into a jug and refrigerate thoroughly.
•When the time for serving comes, dilute the paste with some cold water, to keep it thick but easily drinkable.
•It can be eaten with a spoon, in which case you may want to garnish it with chopped green pepper, croutons and chopped hard boiled egg.

Preparation:
• With the flat of a knife blade mash the garlic and 1/4 teaspoon of
the salt (or use a garlic press).
• Transfer to a food processor.
• Add the egg, the remaining 1/2 teaspoon salt, and the lemon juice. • Blend about 30 seconds.
• With the motor running, drizzle in the oil and gradually blend in
the water.
• If you make this recipe in advance, refrigerate and bring to room
temperature before serving.